I am in love. With these soft and chewy ginger spice cookies.
These are the kind of cookie that you need in your cookie jar. And if you don’t have a cookie jar, it’s the type of cookie you should buy one for. I didn’t even know I was a ginger-spice-molasses type person until I ate these. I looked at the recipe and it looked pretty basic so I was trying to think of something to snazz them up. I thought about sandwiching them with cream cheese frosting, adding orange zest, dipping them in white chocolate etc. But that all changed when I took a bite of a cookie warm out of the oven and I knew that these little beauties needed to stay exactly like they were. Some ginger cookies are soft, some are puffy and cakey. These are are chewy. They’re a little on the thinner side and they crisp just around the edges and then get soft and perfectly chewy in the middle. My kind of cookie.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Butter-flavored shortening – The switch to shortening is intentional here, even though I usually prefer real butter. In this recipe it’s the best way to get that perfect chew, hold the cookie’s shape, and deliver the texture that makes these cookies so irresistible. That said, feel free to swap in butter; many readers in the comments have reported success with half butter and half shortening or even all butter. Just be aware that any changes mean the finished cookie may not have the same texture.
- Granulated sugar
- Egg
- Molasses – Use regular unsulphered molasses like Grandma’s brand here. Avoid blackstrap, as it’s too bitter for baking. You’ll find molasses in the baking aisle of your grocery store, often near corn syrup and other sweeteners.
- All-purpose flour
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground cloves
- Salt
How to Make Ginger Spice Cookies
- Cream your shortening and sugar together for a couple of minutes until it’s light and fluffy. Add your molasses and your egg and then mix until combined.
- While the egg/sugar mixture is mixing, whisk together your dry ingredients. Then add them to your creamed shortening mixture.
- Using a standard-sized cookie scoop, scoop the dough and then roll the dough ball in sugar. Then place it on baking sheets. Repeat with the remaining dough. If desired, you can use a flat-bottomed cup or mug to gently press them down.
- Bake. They will puff up a bit while baking and then flatten out when they cool. Perfect for stacking, packing, and snacking.
Storing and Other Tips
- Store cooled cookies in an airtight container at room temperature and enjoy within 5-7 days for best results.
- I know I said they shouldn’t be messed with, but the one thing these cookies are practically begging for is to be turned into ice cream sandwiches. Under cook them just a bit and then smoosh them with pumpkin ice cream, or homemade vanilla with cinnamon would be awesome.
Frequently Asked Questions
Yes! Layer cooled cookies between parchment paper in a freezer safe container or zip-top bag and freeze for up to 3 months. Set out at room temperature for about 20 minutes to thaw and enjoy!
Yes, just adjust the baking time. For smaller cookies, check on them around 7-8 minutes. For larger cookies, check at 10-12 minutes.
Sure! Rolling in turbinado or raw sugar adds some crunch and sparkle. Sanding sugar is great for the holidays. You could even add cinnamon to granulated sugar for some extra spice.
Ginger Spice Cookies
Ingredients
- ¾ cup butter-flavored Crisco
- 1 cup granulated sugar plus more for rolling
- 1 large egg
- ¼ cup molasses
- 2 cups flour lightly spooned into measuring cups and leveled with a knife
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon table salt
Instructions
- Preheat oven to 350℉. Line 2 cookie sheets with parchment paper or Silpat liners. Set aside.
- Combine sugar and shortening in the bowl of an electric mixer and mix until light and fluffy (about 2 minutes). Add the egg and molasses and beat until completely incorporated.
- While the sugar mixture is mixing, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add them to the creamed shortening mixture and mix until combined.
- Using a standard cookie scoop, scoop the dough into balls and roll in sugar. Place 12 dough balls on each cookie sheet. If desired, use a flat-bottomed glass or mug to gently flatten the dough.
- Bake for 8-10 minutes or until just set around the edges and you start to see crackling on the top. Be sure not to overbake! Remove from oven and allow to cool completely before removing from the baking sheets.
Notes
- Store cooled cookies in an airtight container at room temperature and enjoy within 5-7 days for best results.
- I know I said they shouldn’t be messed with, but the one thing these cookies are practically begging for is to be turned into ice cream sandwiches. Under cook them just a bit and then smoosh them with pumpkin ice cream, or homemade vanilla with cinnamon would be awesome.
Nutrition
Questions & Reviews
I am looking forward to making these. Time to go to the grocery store!
And they are just as yummy without the salt.
Growing up, my Grandpa and Grandma always had Gingersnaps in their camper and in their boat – we didn’t know that they were called Gingersnaps until we were older, we just always knew them as Grandpa Snow cookies. These look super yummy and like something nostalgic at the same time. Thank you for sharing!
Just like my mom’s recipe—the BEST!!! Get a little daring and dip half in chocolate or white chocolate. The combo with the spices will make your taste buds sing!
I baked about 7 different treats at Christmas this year, but THESE were the biggest hit of all. My family loved them! I was absolutely smitten with the Candy Cane brownies, but my boys begged for more of these. Thanks for sharing. I have a feeling I'll be making them year round!
I just made these (amazingly enough, i had EVERYTHING on hand!) for some last minute gifts, and I had to hurry and package them up before i ate all of them! I was able to get 30 cookies out of the batch (definitely could have gotten 31 or 32 had I not eaten some of the dough) using a cookie scoop.
I made these the other day and the whole process was just a comedy of errors.
Once I started I realized I was almost out of sugar. Not wanting to go to the store I used what I had and made up the other 75% by using brown sugar. When I moved to the dry ingredients, I realized I was out of flour! Not much to do but head out to the store (after lunch and nap time), both kids in tow. Got home, started making them again when I realized I couldn't find my GINGER! So I substituted pumpkin pie spice.
All that being said, as soon as I took a bite I was hooked. My husband made me sit down and copy the recipe over from the scrap of paper I had written it down on, to my book of recipes right then and there. These were worth all the trouble it took me to make them and then more. My new favourite cookie!
I love ginger snaps . . . one of my all time favorite cookies, and this recipe is Easy and Super Yummy! My four year old son and I made some today . . . SUCCESS! THANK YOU!
two forks- sure, plain crisco would be fine!
have you made these with plain crisco rather than butter flavored? i have so many sticks of plain crisco i'd love to use up!